Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region. It is made with lamb or Chicken, yogurt, fried onions, and potatoes, and less tomatoes compared to Sindhi biryani. Memoni biryani is especially notable in Karachi, Pakistan. It has variations though, among families, as do most biryanis, though the Bantva Memons community most commonly makes biryani in this form.

1. Soak the basmati rice in water for at least 30 minutes. 2. Add lavender seed, cardamom, star aniseed , cloves, cinnamon, bay leaf, salt, a teaspoon of oil and required amount of water to the basmati rice and cook till fluffy. 3. Heat oil in a pan and fry half of the chopped onions. When they turn golden brown, transfer of the onions to a paper towel. 4. Now add the rest of the onions in the pan add ginger - garlic paste, red chilly powder, coriander powder, cumin powder, nutmeg powder, salt and turmeric powder and cook till the oil separates from the sides. 5. Add the tomato and yogurt and roast for 3 - 5 minutes. 6. Add the chicken pieces, raisins and fried potato and cook till the chicken is done. 7. Then add the kewra essence and coriander leaves and mix well 8. Arrange the cooked rice and chicken masala in layer ( first a layer of rice, then chicken, then rice and so on) in a oven proof dish. Sprinkle fried onions, coriander leaves and a pinch of Turmeric powder mixed with 1 table spoon of water on top and bake at 300 F for 8 - 10 minutes.

Serve warm with pappad

Notes: 1. Normally the rice to water ratio for cooking is 1:2 ( for every 1 cup of rice needs 2 cups of water), But this may vary according to brand i.e. why always go by the instructions on the packet. 2. You can also cook the biryani ( step 8)by the traditional dum method.